It's that time of year again. Easter is just around the corner, so I started making sausage again. Made 32 pounds of kielbasa.

Looks really good , deer or regular pork used

Looks excellent! You mind sharing your recipe?

If it tastes as good as it looks you got something there.

What is your smoker setup? And smoke schedule?

There are a few of us who would like some of that, but even 30 pounds isn't enough to go around. We need to find a way to make our own.

I make several hundred pounds of this Kielbasa each year. This is pork and deer, but we also make it with all pork too. 30-32 pounds is about the most I can cram into my smoker. It's nothing special, just a propane Masterbuilt sportsman elite. I dry the sausage 1hr or so at 100-120* then add the cherry wood. I increase the temp to 150* & Smoke for 2-3 hrs. Then I check the color, if it's to my liking, I increase the temp to 180* and hold until the sausage hits my target temp. I pull the sausage, and the carry over finishes it off. Its then hung up to bloom for 2 hrs before being refrigerated or packaged. Can be eaten as is or cooked.

We mix all our own seasonings, growing most of our own spices for our mix. Being married to a 1st gen polish girl, I have a direct line to the family recipes . I'm thinking some pierogi, kielbasa & polish rye sound good for dinner.

I can't wait until I get a smoke house built. Then I can do a big batch once a year and be done with it. It's a lot of work, literally a 2-day process by myself.